Tea, Cha and Tisanes: Botanicals Reshape Tea Demand and Supply

Categories: Blending, cha, Culinary, flavor, Flavoring, Growing Regions, innovation, Tea Brewers

There’s been a growing shift in the strange, unfamiliar and exotic words you’ll see on a tea ingredient label or description: it can be summarized as yesterday chemistry and botanicals today (and probably biogenetic propagation tomorrow.) Yesterday’s chemistry: sodium caseinate, modified corn starch, resveratrol extract, riboflavin, soy lecithin, ascorbyl glucoside, xylitol, sodium hexametaphosphate, and “natural” […]

The package is part of an innovation complex

Tea packaging: The Innovation Edge

Categories: Blending, blockchain, business innovation, Growing Regions, innovation, Origin, product development, Quality, Uncategorized

Innovation in tea increasingly depends on innovation in packaging Make the tea bag go away Change the labels Freshen up Don’t hide the evidence That may all sound negative. What it really amounts to is: Don’t treat packaging in its dictionary sense of being just a container. Packaging is more than how tea is stored […]

Innovation in Tea: Watch These Spaces

Categories: Blending, blockchain, business innovation, flavor, innovation, product development, Quality, Uncategorized

The Innovation Imperative: Where and How, not If In a time of change, the question is not whether to innovate, but how. For tea, it’s also urgent. There are challenges to business as usual everywhere: sustainable development, shifting consumer tastes and demographics, coffee competition, yields, costs, and quality, to name just the obvious. The good […]